Easy Chicken Fettuccine Alfredo

• 1 (12 ounce) package fettuccine
• 8 slices bacon, cut into 1-inch pieces
• 1 lb boneless skinless chicken breast, cubed
• 2 cups sliced fresh mushrooms
• 6 green onions, thinly sliced
• 1 garlic clove, minced
• 1 1/2 cups half-and-half cream
• 1/2 cup shredded parmesan cheese
• 1 teaspoon paprika
• 1/2 teaspoon fresh coarse ground black pepper

1. Cook fettuccine in boiling water for 12 minutes.
2. Meanwhile, in a large skillet, cook the bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings.
3. Saute the chicken in drippings until no longer pink. Add the mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce the heat; simmer, uncovered, for 5-10 minutes. Stir in the reserved bacon.
4. Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.

fettuccine, bacon, chicken, mushrooms, green onions, garlic, cream, parmesan cheese, paprika, fresh coarse ground black pepper

Taken from www.food.com/recipe/easy-chicken-fettuccine-alfredo-447748 (may not work)